Process of making juices, jellies, and james, from vegetable substances such as fruits and vegetables



Patented Sept. H9, 1922.

res or same were, rant, nan as, seem as ranrrs Ann vaenr To all whom it may concern.-

Be it known that I, 'Or'ro rector of a manufactory,residing at Magdaburg, Republic of Germany, have invented certain new and useful Improvements in the Processes of Making Juices, Jellies, and Jams from Vegetable Substances Such as Fruits and Vegetables, of which the following is a specification.

My invention relates to improvementsv in the process of making juices, jellies, and

jams from vegetable substances such as fruits and vegetables, and the object of the improvements is to provide a process for obtaining the said products from fruits or vegetables in a continuous operation. An-.

other object of the improvementsis to provide a process in which the residue from sugar factories or refineries suchas molasses or treacle are used in difiusion batteries for extracting the fruits or vegetables. With these and other objects in view-my invention consists in the matters to be described hereinafter and particularlypointed out in the appended claims.

In the practice of the invention residues containingsugar, for example the final molasses from sugar factories or refineries are in some cases diluted with about an equal amount of water and cleaned, for example by successivel adding thereto gelatinous silicic acid. fter setting, the solution of molasses is warmed and passed into a diffusion .batte which consists for example of six vats. 11 one embodiment of the invention two of the said vats are filled with beet chips, one with 'youn -vine branches, one with rhubarb stalks, an the last one with apple skins. lasses is successivel passed through the said vats in the manner lmown in sugarfactories, and at temperatures which are most efiective for leaching, the enriched solution finally flowing through the fresh'vegetable matter which has not yet been leached. After the solution has passed through all the vets I withdraw substantially the volume of one vat, which volume is jellied after coolin into pure fruit jelly. Thereafter an equ volume is again withdrawn from the same vat, which gives a clear fruit juice, and this nice is used as such or it'is concentrated by oiling into sirup. -Finally the contents of all the vats are removed and passed into a er, where they aredisintegrated and care ataan, or araen BIELMANN, di-' The cleaned solution of moeaamarr'r.

application filed July 19, 1920. serial 1%. 887,585.

mixed. The product is a marmalade which can d rectly be spread on bread, if necessary after thickening.

Durmg diffusion the desired flavoring, aromatic and colorin substances or juices pass from the vegetab e matter into the diffl1510n,l1ql11d While the salts from themo lasses lpass through the membranes of the vegeta le cells and into the same, so that the jelly and the. nice contain only slight amounts of the said salts.

By varyl the volumes withdrawn from the vat 1n t e form of jelly or juice, and by varying the velocity at which the liquid 1s passed throughv thedifiusion battery the ratio at which the nice is ithdrawn from the vegetables or ruits and the degree to which the liquid is enriched can be varied.

By in mproved process all the substances are use wlthout loss. As the difi'usion vats are closed duringsthe process also the volatlle aromatlc su tances remain within the products. By filling the vegetables-or friuts 1n dliferent vats they can be held apart, and d fi'erent composed flavors canbe given to the uices according to the taste of the consumers by conducting the process in different ways. i

1 My improved process can be used for leachm chipped fruits, beets or other dried or fres ve etable substances or mixtures thereof, inc uding such substances which are designed to impart a certain flavor to the products, such for example as vine branches, nut leaves, and the like. I am enabled to produce a jelly',a' good pure fruit u ce, and a large amount of jam, without using puresugar.

In such cases in which it is desired to produce only jam, I prefer to proceed as follows, in order to use less sugar: I beat the sugar solution withdrawn from the vet filled with fresh fruit and ll enrich the same with sugar to such an extent that its saturation corresponds to that of the liquid originally supplied to the vats, and I return the v enriched solution instead of fresh sugar so throu h a receptacle containing coarse sugar crysta s. As such crystals are not easily dissolved, the degree at which they are dissolved depends largely on the temperature or the velocity, or ofthe temperature and the velocity of the juice passing theret-hrough. If at certain intervals the ratio of the sugar in the juice is ascertained, the said ratio can be regulated by varying the temperature or the velocity of the juice flowing through, the crystals.

For example, if the juice comin from the diffusion battery at 60 centigra e and 40 Brix flows at a velocity of 0.25 meters'per second through a receptacle containing coarse sugar crystals, the juice is enriched in a definite degree, say to 50 Brix. If this is not sufiicient, the temperature is raised say to 70 centigrade, or the velocity is reduced say to 0.15 meters per second, or both changes are made at the same time. Thereby the ratio of the sugar in the juice is raised say to 60 or 70 Brix.

I claim:

1.' The herein described process for the simultaneous production of fruit juices, jellies and marmalade from fruits and similar vegetable constituents which comprises leaching the fruits while contained in diflerent containers of a diffusion battery 'by causing a sugar solution to flow successively that of the sugar solution origina ly used,

and returning the said solution to that diffusion container containing the fruit whose degree farthest.

3. The herein'described process according to claim 2 which comprises passing the juices coming from the diffusion battery of treatment has been carried through a body of coarse sugar crystals at a determined rateor temperature whereb a nice of definite sugar content is obtaine n testimony whereof I hereunto affix my signature in the presence of two witnesses.

- OTTO BIELMANN.

Witnesses:

HERMANN FAHLBERG, WILLI FAHN. 

